KR20180119813A - Chicken gang jeong for kimchi source and making method of it - Google Patents

Abstract

The present invention relates to a method for cooking kimchi chicken gangjeong. The purpose of the present invention is to improve satisfaction of consumers by allowing a texture and a color of chicken gangjeong to be maintained for a long period of time through development of a mixed component of a gangjeong batter mix and kimchi chicken gangjeong sauce. To achieve the purpose, the method for cooking kimchi chicken gangjeong comprises: (ST 1) a cutting step of cutting salted chicken in a predetermined size; (ST 2) a gangjeong batter mix mixing step of mixing rice powder, soft flour, corn starch, tapioca starch, corn powder, bread powder, baking soda, and refined sugar with water; (ST 3) a pre-dusting step of covering the chicken with gangjeong batter for preventing the chicken and the batter from separating; (ST 4) a batter dip step of covering the surface of the chicken with the batter mix by putting the cut chicken into the gangjeong batter mix mixed in the gangjeong batter mix mixing step (ST 2); (ST 5) a frying step of frying the chicken, covered with the batter through the batter dip step (ST 4), at 160 to 190°C by using a fryer; (ST 6) a kimchi chicken gangjeong sauce blending step of blending ion starch syrup, malt starch syrup, isomalto-oligosaccharide, rice starch syrup, refined sugar, soy sauce, onions, garlic, ginger, red pepper paste, ketchup, apple concentrate, pepper oil, pepper powder, and cinnamon powder; and (ST 7) a kimchi chicken gangjeong sauce mixing step of putting the chicken into the blended chicken gangjeong sauce, and uniformly mixing the sauce and the chicken.

Description

{Chicken gang jeong for kimchi source and making method of it}

[0001] The present invention relates to a kimchi taste sauce chicken gangjeong, which is related to a kimchi taste sauce using Korean kimchi, and a preparation method thereof.

[0002] Generally, chickens are birds belonging to the pheasant family and are raised for the purpose of producing eggs and meat. Domesticated birds are the first to be domesticated among birds for about 4,000 years. It is presumed to be from Malaysia and India from 3,000 to 4,000 years ago. Chickens, the ancestors of chickens, are found in the red habitats of Malaysia, India, Indonesia and southern China, the gray hills in the Indian and South Indian regions of China, Ceylon Buddhism, and the green world living on Java Island.

[0003] As the above-mentioned effects of the chicken, firstly, it has excellent effects on skin beauty and osteoporosis. The wings of the chicken have the effect of preventing skin beauty and osteoporosis, and the collagen component is contained in the wings, Especially for young women who want to.

[0004] Collagen is not sufficiently ingested by daily meals, and it is naturally lost by ultraviolet rays and aging. In order to maintain beauty and health, collagen needs to be separately ingested. It is important to eat chicken meat wings containing collagen good.

SUMMARY OF THE INVENTION [0005] The present invention has been proposed in order to solve the problems in the above conventional chicken gangjeong eating, and it is intended to provide a cooking method in which the crisp texture of chicken gangjeong is maintained for a long time and the taste and color of Gangjeong can be maximized There is a purpose. In addition, you can catch the taste of Koreans and foreigners with Kimchi taste sauce.

[0006] In order to accomplish the above object, the present invention provides a chicken gangjeong cooking method comprising: cutting a chicken meat having a bark; A mixture of rice flour, rice flour, cornstarch, tapioca starch, corn flour, bread crumbs, bamboo, refined salt, and white rice flour together with water; A prerendering step of putting the gangjeong betta in the meat to prevent separation of the meat and the frying clothes; A better dipping step of putting the cut meat into the gangjeong better mix prepared in the step of mixing the gangjeet beter mix so that the beter mix fryer is buried on the meat surface; A frying step of frying the meat covered with the frying cloth at 160 to 190 DEG C using a fryer; Chicken gangjung mixed with a large amount of kimchi broth and kimchi sauce mixed with a mixture of ionic syrup, malt syrup, isomaltooligosaccharide, rice syrup, pearl white sugar, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chilli oil, red pepper powder, A source mixing step; And a chicken brook source mixing step of adding chicken meat to the chicken gangjeong sauce prepared as above and mixing the chicken broth evenly.

[0007] The chicken gangjeong cooking method of the present invention has the effect of improving the customer satisfaction by allowing the texture and color of the kimchi chicken gangjeong to be maintained for a long time through the development of the ingredients of the gangjeong betamix and the chicken gangjeong sauce.

BRIEF DESCRIPTION OF THE DRAWINGS [0008] FIG. 1 is a flowchart of a cooking process of chicken gangs according to one embodiment of the present invention.

Hereinafter, a specific embodiment of the present invention will be described.

First, the process of cooking chicken meat according to one embodiment of the present invention will be described with reference to the flowchart of FIG.

<Step 1: Meat cutting> (ST 1)

[0011] First, chicken, which is free of foreign matter, odor and freshness, and which is not in conflict with the livestock processing method, is cleaned, seasoned and washed with purified water, and cut into small pieces with a predetermined size. It is preferable to cut 20 ~ 30mm in width and 20 ~ 30mm in length, which are easy to eat.

<Step 2: Gangjeong Betamix Mixing> (ST 2)

Then, a mixture of 3 to 10 wt% of rice flour, 1 to 5 wt% of wheat flour, 5 to 10 wt% of corn starch, 5 to 10 wt% of tapioca starch, 5 to 10 wt% of corn flour, (Baking powder) of 1 to 5% by weight, citron of 1 to 5% by weight and water of 40 to 60% by weight

Gangjeong Better mix will be manufactured.

That is, in order to make crisp texture, a bamboo mix is added to the beter mix according to the present invention, and rice flour and bamboo powder are preferably added so that the shape of the bamboo flute can be maintained for a long time.

<Prerending> (ST 3)

[0016] Thereafter, in order to prevent separation of chicken meat and frying clothes, a fermenting process is performed in which chicken meat is buried in chicken meat.

At this time, the Gangjeong better is prepared by mixing 3 to 20 wt% of rice flour, 1 to 15 wt% of wheat flour, 15 to 30 wt% of corn starch, 15 to 20 wt% of tapioca starch, 15 to 30 wt% of corn flour, (Baking powder) 1 to 5% by weight, refined salt 1 to 5% by weight, and white flour 1 to 5% by weight.

<Better Dip> (ST 4)

[0019] Thereafter, the cut meat is put into the gangjeet better mix prepared in the mixing step (ST 2), and a beter dipping process is performed so that the beter mix fries are uniformly buried on the meat surface.

<Flying> (ST 5)

[0030] Then, the flesh-wrapped meat is fried at 160 to 190 ° C. for 5 to 10 minutes using a fryer

do.

&Lt; Chicken Gangjeong Sauce Blending > (ST 6)

Meanwhile, in the mixing step of the chicken gangjeong sauce, 20 to 40 wt% of ionic syrup, 20 to 30 wt% of malt syrup, 5 to 10 wt% of isomaltooligosaccharide, 5 to 10 wt% of rice syrup, 5 to 10 wt% 1 ~ 5 wt% of garlic, 1 ~ 5 wt% of ginger, 3% of kochujang, 3% of kimchi soup, 20%

Using traditional kimchi of our country, we can catch the appetite of foreign tourists by capturing the taste of Koreans by using crispy taste of chicken Gangjeong and Kimchi taste sauce using old and young favorite chicken gangjeong.

Claims (4)

(ST1) a step of mixing a rice germ, a cornstarch, a cornstarch, a tapioca starch, a corn flour, a bread crumb, a bamboo flour, and a sugar beet with water; (ST 2) a fermenting step in which the gangjeong better is buried in chicken meat to prevent the separation of chicken meat and frying meat; (ST 3) the cut meat is added to the gangjeong betamix prepared in the step 2 of mixing the gangjeong betamics Better mix fries
(ST 4) a frying step of frying the fried chicken with the fryer at 160-190 ° C using a fryer; and (ST 5)
(ST 6) mixing the mixture of chicken starch syrup mixed with starch syrup, starch syrup, malt syrup, malt syrup, isomaltooligosaccharide, rice syrup, pearl white sugar, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chili oil, red pepper powder and cinnamon powder; (ST 7) mixing the chicken broth with the chicken broth so that the chicken broth is mixed with the chicken broth and mixing the chicken broth with the chicken broth. The method according to claim 1, wherein in the mixing step (ST 2), the rice flour is used in an amount of 3 to 10% by weight, a starch powder of 1 to 5% by weight, cornstarch starch of 5 to 10%, tapioca starch of 5 to 10% 10 to 10 wt.% Of bread crumbs, 5 to 10 wt.% Of bread crumbs, 1 to 5 wt.% Of citric acid, 1 to 5 wt.% Of citron juice, and 40 to 60 wt.% Of water. The method according to claim 1, wherein the step (ST 6) comprises adding 20 to 40 wt% of ionic syrup, 20 to 30 wt% of malt syrup, 5 to 10 wt% of isomaltooligosaccharide, 5 to 10 wt% 1 to 5 wt% of onion, 1 to 5 wt% of garlic, 1 to 5 wt% of ginger, 1 to 5 wt% of kochujang, 1 to 5 wt% of ketchup, 1 to 5 wt% of apple concentrate, 3 to 3 wt% of red pepper oil, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of cinnamon powder, and 20 g of kimchi soup and kimchi are mixed and then mixed. The method according to any one of claims 1 to 3, wherein after the frying step (ST 5), the dietary fiber is sprayed on the surface of the fried chicken,
(ST4-1) to prevent the frying cloth from hardening, and to increase the binding force with the kimchi chicken gangjeong sauce.

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